Chicken Shawarma Bowls

This classic combination of flavourful chicken, yellow rice and a creamy, delectable garlic sauce is a close competitor to your local Osmow's and is definitely a crowd-pleaser with the addition of crispy pita chips! I was inspired after one of my Egyptian friends brought this to a brunch and it was SO delectable.

Chicken, Rice, Shawarma

Dinner

Yield: 6

Author: Kirsten Deneka

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Chicken Shawarma Bowls

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

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Ingredients

Chicken Shawarma:

• 16 chicken thighs
• 3 tbsp shawarma spice blend (see notes)
• Juice of 1 lemon
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 cloves of grated garlic

Yellow rice:

• 2 cups jasmine rice (or basmati)
• 3 cups water (or chicken broth)
• 1/2 tsp chicken bouillion
• 1/2 tbsp curry powder
• 1/2 tsp tumeric
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 smashed garlic cloves
• 2 bay leaves

Israeli salad:

• 4 Persian cucumbers (finely diced)
• 1/2 red onion (finely diced)
• 2 roma tomatoes (finely diced)
• 2 tbsp parsely (finely chopped)
• Pinch of salt
• 1 tsp sugar
• 1-2 tbsp white vineagr
• 1/4 cup olive oil
• Pepper to taste

Creamy garlic sauce:

• 1 cup sour cream
• 1 cup greek yogurt
• 1/4 cup mayonnaise
• 4 garlic cloves (grated)
• 3 tsp lemon juice
• 2 tbsp olive oil
• Salt & pepper to taste

Crispy pita chips:

• 4 large pitas
• 1/2 tsp salt
• 1 tsp paprika
• 1 tsp dried parsely
• 1 tsp dried oregano
• 1 tsp garlic powder
• Oil for frying

Instructions

For yellow rice:

1. Rice Cooker Method: Wash and drain rice and add to a rice cooker. Add the rest of the ingredients and mix to combine. Turn on the rice cooker to cook.
2. Stove method: Bring water or chicken broth to a boil, and add in the washed rice, and rest of the ingredients. Cook according to package instructions.
3. When it's finished, remove and add to a large bowl and cover with tin foil to keep warm.

For chicken:

1. Dice chicken thighs into small pieces and add to a large bowl. Add the ingredients and mix to combine.
2. Allow to marinate for at least 20 minutes or preferably in the fridge, covered overnight.
3. When ready to cook, add the chicken to a baking sheet and broil for 20 minutes, tossing halfway.

For the pita chips:

1. Slice the pitas into small squares and fry in 375 F oil for 2-3 minutes or until golden brown.
2. Prepare the seasoning mix and stir to combine.
3. When the pita chips are done, and are still hot, sprinkle the seasoning mix and toss to coat.

To assemble:

1. Add the pita chips on the bottom with a large scoop of rice, chicken shawarma, Israeli salad and a generous drizzle of the garlic sauce and enjoy :)

Notes

Shawarma Blend Recipe:

• 1 tbsp salt
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp garlic powder
• 1 tbsp ground ginger
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/2 tsp turmeric

Recommended Products

Aroma Housewares 6-Cup Rice & Grain Cooker

Hybrid Nonstick 14-Inch Frying Pan with Steel Lid

Oxo Good Grips Etched Zester and Grater

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